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I was lucky enough to be invited to an InstaShake Masterclass that was held by Yelp Melbourne in collaboration with Naughty Boy Cafe. If you haven’t checked out Naughty Boy Cafe – I highly recommend you do. The aim of the day was to create our very own InstaShake – for which Naughty Boy Cafe have become famous for. Check out their Instagram page for the different flavour creations (https://www.instagram.com/naughtyboycafe) as well on their website (http://www.naughtyboycafe.com.au/gallery/).
They also do amazing breakkie and brunch dishes – I have had their Red Velvet Pancakes which are tastier than they sound – It comes with Strawberries, Ruby Grapefruit, Raspberries, Burnt Meringue, Vanilla Mascarpone, Popping Candy – and tastes simply divine!

Back to the Masterclass! This Masterclass involved around 30 of us being able to create our very own InstaShake. We had access a whole lot of ingredients that we could use to create the tallest, colourful-est, rad-dest InstaShake. Scroll thru the images below to see some of the ingredients we had to use.

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Here are the steps to creating your very own InstaShake

1. Select a rim flavour (to put around the rim of the jar) – we had the choices of Nutella, Peanut Butter or Spiced
2. Select a sauce to go on the inside – we had the choices of Chocolate, Caramel, Strawberry or Maple Syrup
3. Select a shake flavour – Rose Strawberry, Blue Heaven, Winter Spice and Chocolate
4. Fill with Freeze dried berries or fruit
5 and 6. Select toppers – Pistachio Blondie, Chocolate Waffle, Berry Good Apple Slice, Sticky Date Rice Pudding just to name a few
7. Add more freeze dried fruit if you wish
8. Finish with Popping Candy, Honeycomb, Coconut Flakes, Lemon Balm or 100s and 1000s
9. Voila!! InstaShake created!

The long awaited replacement for PM24 – Lucy Liu has arrived, and arrived with a vengeance. The entrance is located down the cobble stoned Oliver Lane – just follow the red neon lights that illuminate the short corridor (or tunnel – whichever you prefer to call it) where you are greeted with a large sign where its name appears – LUCY LIU.

From the moment you step inside you feel like you have been transported to another world – it almost feel like a movie set – complete with bamboo scaffolding, blonde timber, splashes of red (to keep the theme running from the entrance) and a buzz that further adds to the exciting and lively vibe. As you enter, to the right side are some tables if you wanted to just come in for a drink and to the left are tables located for dining and trying some of their delicious food dishes.

Lucy Liu is the brainchild of Michael Lambie (The Smith, Taxi, Circa), Scott Borg and Zac Cribbes. The fit out is done by March Studio (Gazi, Baker D Chirico, Young Bloods Diner and more ) and the result is spectacular. I love the aforementioned bamboo scaffolding which reminds you of building sites in Hong Kong and China mixed together with polished concrete floors and brickwork accents throughout the venue. There is a mix of communal tables, booth seating, low tables, high tables as well as seating at the bar. Tables are either wooden or Laminex topped paired with comfortable seats, with larger tables having a Lazy Susan for ease. There is also a private dining room available for larger parties.

The menu explores Lambie’s distinct fusing of Asian and western flavours to create a spectacular. Lucy Liu isn’t all about the one Asian cuisine, but a little bit of all of them – be it Chinese, Japanese, Thai.
The menu is split into six different sections – Small Bites & Tastes, Dumplings & Buns, Plates, Larger, Sides and Sweets. There is a lot of variety and you left confused with what to choose – there is a Let Lucy Choose option – where you let Lucy pick the dishes that come to your table. There is either a 5 Plate ($55 per person) or 7 Plate ($65 per person) option to choose from.

Small Bites & Tastes include Freshly Shucked Oysters with Red Nam Jim or Ponzu Dipping Suace, Tempura Soft-Shelled Crab, Korean Fried Chicken, Thai Fish Cakes and Organic Tofu just to name a few – there are 11 dishes to select from ranging from $4 to $22.

Plates and Larger are your more substantially sized dishes and cover a good cross section of your Seafood and Meat dishes, however not very Vegetarian options are available. The Vegetarian options are more evident in the Sides section with Stir Fried Asian Greens, Lucy Liu Spiced Green Apple Coleslaw and Green Bean & Mizuna Salad are available.

Sweets showcase six different desserts, some having the Asian flair running through them. Chocolate lovers aren’t left out either with their delectable Chocolate Dulce de Leche.

I have been to Lucy Liu a few times now (yep it really is that great!) and mostly seem to stick to the dishes that I really love but have ventured into new territory and tried out other dishes as well. The first few times we were seated amongst where most of the tables are located with a view of the kitchen / bar, and the last time I went we sat at the bar and had a great view of the chef’s preparation of the dishes.

The table setting is quite unique with holographic placemats – each showcasing a different picture such as Koalas, Trees, Ducks – that you turnover to reveal the menu. Swanky!
You can’t help but order at least a dish from each of the sections – usually starting with the Small Bites & Tastes. My absolute favourite dish from this section is the Soft Shelled Crab Jianbing Pancake Roll with Spicy Hoi Sin Sauce. The pancake on the outsides is soft, thin and perfectly cooked and contrasts well with the crunch of the soft shell crab on the inside. The spicy hoi sin sauce really brings all the components of the dish together and the result will have your tastebuds dancing and craving more. The first time we ordered this dish, we were tempted to order another serving – a must try dish!

Another dish from the first section was the Crispy Fried Quail with Shichimi Pepper and Spicy Plum Dressing. The girls did enjoy this dish – the spices on the crispy coating on the outside paired well with the sweetness of the plum sauce, with the quail cooked well.

N also ordered the Korean Fried Chicken Ribs with Kewpie Mayo – a simple dish with a kick of spice and hint of garlic. Seeing how quickly the dish was demolished – another great tasting dish.

We all ordered a serving of the Fresh Betel Leaves with Kingfish and Chilli Peanut Sambal – which isto be eaten with the Betel Leaf. The Kingfish was fresh and succulent and the pairing of the Chilli Peanut Sambal worked well together – adding some spice and crunch.

A definite hit with everyone was the Crispy Pork Bun with Spicy Kimchi and Kewpie Mayo. There were many MMMs and YUMMMs mentioned throughout the consumption of this dish. Slightly larger than bite sized – the bun is soft and cloudlike paired together with the spicy kimchi, creamy kewpie mayo, pork and finished with coriander.

One of my favourite dishes is the Barramundi and Scampi Dumplings with Chilli, Ginger and Spring Onions. This was recommended to us the first time from our friendly waiter and boy am I glad he did. The combination when I first read it on the menu sounded intriguing as it is something you don’t usually see. The dish comes out with the dumplings hidden by the chilli, ginger, spring onions and coriander – the soft casing of the dumpling gives way to the exhilarating combination of barramundi and scampi on the inside, the topping of chilli and ginger are the perfect flavouring accompaniment. The sweet and sour hit paired with the freshness of the seafood is divine! Another must try dish!
The Yellow Fin Tuna Tataki, Wasabi Ginger Dressing and Sesame Crackers is an impressive looking dish – from the vibrant pink of the Yellow Fin Tuna to the snow white sesame crackers finishing with the orange tones of the salad. The textured coating of the tuna was delicious with the tuna itself being seared to perfection. The sesame crackers were reminiscent of the prawn crackers you would usually see at a Chinese restaurant and were an interesting addition. The Wasabi Ginger dressing provided some heat and spice which worked well with the sweetness of the carrot.

From the Plates section we ordered the Green Papaya Salad with Beans, Tomato, Peanuts, Hot Chilli. This was quite a colourful and vibrant dish – with the fresh green beans and red cherry tomatoes finished with crunchy peanuts. This dish had quite a lot of spice to it which I loved! Nothing works better than the addition of spice to balance out the tanginess of the papaya.

We also ordered the Tempura Organic Tofu and Seasonal Vegetables with Tomato Chilli Dipping Sauce dish from the Plates section. This was one dish that I didn’t enjoy quite so much. The flavouring of the Tempura itself was quite bland and lacked flavour. The Tomato Chilli Dipping sauce was definitely a needed component for this dish.

The Slow Roasted Lamb Shoulder with Green Chilli Dhal and Cucumber Relish is yet another stand out dish. The Lamb Shoulder had been impeccably cooked – soft, tender and fell off the bone. The Green Chilli Dhal was absolutely divine – milky, wholesome with the right amount of spice to it. Together as a whole paired with the cucumber and yoghurt relish it was a truly great dish. One of those dishes that remind you of a typical lamb roast your mum used to make.

The Roast Barramundi Fillet with Black Bean & Chilli Sambal & Nouc Cham Dipping Sauce is a dish that you will find under the Larger menu. The Barramundi is served atop of the Black Bean & Chilli Samabl, with the Nuoc Cham Dipping sauce served separately in a cup. I am not a huge fan of Black Beans and try to avoid them whenever I can, however this Black Bean was simply delicious. The texture and flavouring worked extremely well with the perfectly roasted Barramundi Fillet – you almost didn’t even need the addition of the Nuoc Cham Dipping Sauce. If you love your fish dishes – you should definitely try this dish out.

Despite being quite full, we had to try the desserts and since there was four of us – we decided to order three different desserts and share amongst ourselves.

The Ginger Crème Brulee – Palm Sugar Caramel and Sesame Tuile. The crème brulee was creamy, smooth and silky with the perfect level of crunchiness from the top coating of sugar caramel. The ginger flavouring was slight and not overpowering which is what you want in a dish like this. The sesame tuile was interesting in flavour and I am undecided about the pairing of this with the ginger crème brulee.

The Chocolate Dulce De Leche with Blood Orange Foam – the mousse was quite rich and heavy in flavour, however was light and fluffy in texture. The addition of the foam had a sherbet style tanginess to it which made your tastebuds pop and fizz. You couldn’t eat this foam on its own and the addition of the mousse worked well together – after all chocolate and orange really do seem to mesh.

The Lucy’s Knickerbocker Glory with Lychee Sorbet and Red Fruit Compote would have to be my favourite dessert out of the lot. The knickerbocker is a cross between a sundae and a trifle all rolled into one. There are layers of sweet tart fruit, topped with whipped cream, chocolate buttons, jelly squares and chunky bits of honeycomb. This really is a fun dessert to have as there are many textures and flavours to taste and enjoy. The surprise of every mouthful being different also adds to the deliciousness.

Lucy Liu is a great addition to Melbourne’s laneways bringing a vibrant, casual and funky eating and drink bar that serves up delicious tasting Asian cuisine coupled with brilliantly made drinks. The staff are fantastic – always helpful and offer great opinions on what dishes to order and the amount required for your party size. Another major advantage is that Lucy Liu takes bookings, but also reserves a part of the restaurant for walk-ins. I would highly recommend that you check this awesome place out!

Rating : 4 PandasPrice: $$$Menu – Refer to picture above or visitFullness: 100%Atmosphere / Ambience: Chick, Unique, Vibrant and Funky. A great place for catch up drinks, celebration dinner or even date night – such a versatile venue!Standout Dish: Barramundi and Scampi Dumplings with Chilli, Ginger and Spring Onions / Soft Shelled Crab Jianbing Pancake Roll with Spicy Hoi Sin SauceService: Friendly and very helpful. If you can’t decide what to order the staff will go out of their way to let you know their favourite dishes and what dishes work well together.Online Booking: No – only via phoneRestaurant Details and Location:lucylius.com.au23 Oliver Lane, Melbourne
Tel No: 9639 5777

I had heard about Polēpolē – a new East African inspired bar and kitchen – opening up in the Melbourne CBD and four of us decided to check it out on a Friday night.

Polēpolē (which translates to “go easy” or “take it easy” in Swahili) is the creation by Dean and Jeanelle Mariani (former co-owner of award-winning café The Petty Officer and Deans brother), who quit their jobs and went travelling. Polēpolē is a result of their love and admiration for the culture, food and people of East Africa and wanting to share their experiences with Melburnians.

I arrived much later than the rest of us on a Friday night and the place was buzzing – it was really loud! N had told me prior to me arriving there that the place was packed and that it would be about 20 minutes to get a table for food (Polēpolē don’t take bookings for dinner). The venue was designed by Votre Monde and has resulted in an earthy and rustic vibe to it. As you ascend the stairs from Little Collins Street you are greeted by a painting of an African woman seated in black and white, against the red of the wall background. To the right is where the kitchen is located as well as booth seating for dinner – which is paired with a wall of zebra stripes. To the right is the bar which takes most of the length of the venue has tones of burnt orange, coupled with untreated woods and funky filament lighting. Next to the bar is a wall with a single golden acacia tree painted on it with high tables and more seating available. The building has a second level, which they expect to open in the coming months.

Food at Polēpolē is based around sharing plates which are broken into three main sections – “Not Ribs”, “Ribs” and “Dessert”. The menu was designed by consulting chef Andy Mac (Axil Coffee). There are 9 dishes to select from in the “Not Ribs” section which include Spiced Chickpeas and Pepitas, House cured Biltong, Lentil and cauliflower fritters with whipped Tahini and Lemon Zest. The “Ribs” section consists of 4 dishes including Braised Beef Short Rib, Sticky Chicken Ribs, Smoked Pork Ribs and Harissa Lamb Ribs. There are only 2 choices for dessert – Rum and Raisin Mousse Cake with Crème Brulee or Banana and Date Bread with Salted Caramel, Banana Crumble and Cashew Parfait.

Drinks include a showcase of brands such as Tusker (Kenya), Dashen (Ethiopia) and Windhoek (Namibia) as well as German and Dutch style lagers. It is also great to note that a proportion of all beer sales go to YGAP who support social entrepreneurs in Africa, as well as Women for Women in Africa who support Kibera (Africa’s largest slum). There are a range of cocktails which have taken inspiration from their travels as well and consist of combinations such as ginger, honey, coconut and banana.

To begin the night I ordered a mocktail – which had minty and lime flavours laced through it and was quite tasty. As the other 3 had already been there for a while before I had gotten there – there were some leftovers from the “Not Ribs” section that they had ordered – Mount Zero Olives marinated in Lemon and Chilli as well as the Spiced Chickpeas and Pepitas. I loved the Spiced Chickpeas and Pepitas – the flavours and the combination of textures from the soft chickpea and the crunch of the pepitas was great.

We decided to order a selection of dishes from the Not Ribs section to share; and then the other 3 ordered a dish each from the Rib section (as their mains). As the meat wasn’t Halal I couldn’t eat any of the dishes under the Rib section.

We ordered the Chickpea and Corn Cakes with Okra and Kusandi (which came in a serving of 4) – with each cake being topped with the okra and kusandi. The chickpea and corn cakes on its own didn’t have much of a flavour to them and really needed the strong and vibrant flavours of the kusandi to liven up the dish. An addition of some spices or even salt to the chickpea and corn cake would have made a difference.

Next up was the House-made Flat Bread and Three Dips – the dips were beetroot, eggplant and hummus. The serving of the house-made flat bread was very generous and I really enjoyed this dish. The bread had been cut into triangles, and had a crunch to them and had a flavouring of wholemeal without tasting overly healthy. I couldn’t pick a favourite out of all the dips – they were all just as good as each other. I loved the vibrancy of the pink that came through with the use of beetroot. The smokiness in the eggplant dip worked well with the flavouring in the bread.

We also ordered the Eggplant Chips with Yoghurt and Zataar. I am usually not a huge fan of eggplant chips but the difference with these was the crumbed coating which made all the difference. The hint of spice and herbs (zataar) worked well with the flavouring of the eggplant and the tangy yoghurt. I also liked the fact that they left the chips the same length as the eggplant itself rather than cutting up the pieces into bite size pieces. My only criticism would be the oiliness of the dish.

The last of the “Not Ribs” dishes we ordered was the Apple, Cabbage, Fennel and Mint Salad. This salad was good but not great – for me it was missing a proper dressing to coat the salad. However I think dish is a great dish to have amongst all the meatiness of the ribs – acts as a palate cleanser.

N ordered the Harissa Lamb Ribs, Red Pepper Salsa, Tahini Yoghurt and Mint – which were simply yet beautifully presented on a rectangular plate with the lamb ribs criss-crossing each other and topped with the red pepper salsa and tahini capped with a mint leaf. The lamb delicately fell off the bone and had smoky barbeque and spicy flavouring to them.

We were all quite full at this stage so decided to skip on having dessert. As it was a Friday night it was getting quite loud in there, and even though we were sitting quite close to one another we were finding ourselves having to yell to hear each other talk.

Polēpolē has a great vibe and feel to it and is clearly a popular choice to have a drink especially with its variety of drink options available. The service is brilliant – with the wait staff going above and beyond what is expected of them. The food is tasty and is set out to work well with drink options. Want to trial a Taste of Africa – then head to Polēpolē.

I was initially struck by the interesting name of the place and wanted to check out both the food and the venue – hence my visit initially to Boney.

Boney is a new venue for music, dancing and dining and resides in the location of the bar that used to be named Pony. Boney comes to you from Camillo and Daniel Ippoliti who are also responsible for such places as Revolver Upstairs, Cookie and The Toff in Town. Boney is a welcoming and intriguing place and the food is quite delicious and the menu varied that after the first time there I had to come back and check out quite literally everything else on the menu!

The original structure has been retained – although downstairs there is now a kitchen and the old furnishings have been replaced. There is a glow of red neon lighting throughout the venue which matches perfectly with the solid black walls. This was done in order to keep a Rock’n’Roll vibe as said by the owners. Upstairs will be turned into the venue’s intimate band room where live independent artists and DJs can perform (7 nights a week). In keeping with Pony’s trend – there will still be the infamous 2am live performance slot.

As you approach the venue, on the outside walls you are greeted by a large menu where you can have a read about the food you can order. Just from reading the menu there are so many options and varieties that you often can spend a long period of time deciding what you want to order. I certainly had that issue. There are many dishes for vegetarians as well which I think is fantastic! The menu is designed and crafted by Karen Baston and there is food available for Lunch, Dinner or Take-Away. Together with the standard menu, there is a selection of daily specials – two per day – one for lunch and one for dinner. The Menu has some smaller snack like dishes to start with and then progresses on the menu to the larger dishes and ends with sides and of course finishing with the Boney Sweet Spot.

The first time around I ordered the funkily named Tofu & Mushroom Hot “Diggity” Dog – which is vegetarian version of a hot dog – and I was impressed! When it comes out the filling inside the hot dog is quite colourful against the white backdrop of the plate. The tofu and mushroom “hot-dog” is separate and is encased in like a filo pastry and is very tasty – I always love the combination of tofu & mushroom. The flavours work well with the colourful ingredients – being tomatoes, peppers and finished with a chilli sauce. Really quite delicious. We also ordered a side of Potato Skins which were amazing! They were seasoned to perfection and coupled with sour cream have to be one of my favourite potato skin places. This is a great dish to just snack on as a bar snack if you have just come here for drinks. (I did have dessert the first time I went here but I will come back to that =p)

The next time around I came I ordered the Snapper Fillet with Green Mango, Lemongrass and Peanuts. Once again this was a colourful dish with the glossy snapper fillet sitting atop of the Thai inspired salad which consisted of the peanuts, lemongrass, green mango and many other things such as bean shoots, cucumbers, carrots, red onions. The snapper was cooked superbly and was moist and had been flavoured well to match the Thai flavours of the salad. It really did feel like a healthy dish which packed a punch. G ordered the Snapper Burger which came with Bread & Butter Pickle. When the burger came out it did look impressive and she wasn’t sure how to eat it as it was quite huge. There was of course the snapper burger, and layers of tomato, pickle and salads encased in buns. G said the burger was tasty and the snapper burger different to anything she has had before.

Now onto the desserts – the menu for desserts had changed since the first time I had been there but sounded just as great. The first time around I had the Chocolate Brownie, Roasted Rhubarb & Walnut Crumble. The Chocolate Brownie was absolutely to die for and came served warm – it was filled with rich chocolate gooeyness! The Roasted Rhubarb complemented the bitterness of the chocolate and added a tang to add depth to the dish. It really was delicious. This wasn’t there unfortunately the next time I went back, so that time I ordered the Pistachio’d Pav, Stone Fruit Compote & Cardamon Cream. I must admit this dessert wasn’t as good as the Chocolate Brownie, however it was an interesting tasting dish. The Pav was crunchy and literally melted in your mouth and I really did love the cardamon cream – the spiciness of the cardamom really did complement the stone fruit compote. As a whole the dish worked really well and it is definitely a dish to try. G ordered the Jaffa Mousse & Vanilla Mascarpone which was just as delicious. I did get to try this dessert as well and it was quite rich tasting and definitely one for chocolate and jaffa lovers. The Vanilla Mascarpone was a great addition to cut through this richness. Next time I really do want to check out the Ginger & Lemongrass Creme Brulee. Boney has created three really great desserts.

Overall I thoroughly enjoyed Boney – both times that I went there – it is a shabby chic venue that really has a personality and fantastic food that really is up there with the best of them. All this whilst staying casual, cool and funky. Definitely check it out whether it be for some casual drinks and snacks or a catch-up / hang out with some easy to eat and tasty food.

Rating : 4.5 PandasPrice: $Menu – Refer to http://boney.net.au/menu/ – consists of Small and Larger dishes as well as Dessert. There is also a Special Menu with dishes depending on what time and day it is.Fullness: 100%Atmosphere / Ambience: Funky, Chilled Out and Just FUN!Standout Dish: Tofu & Mushroom Hot Diggity Dog….and their desserts!Service: Fantastic and Attentive. They are super friendly and helpful as well when you have a tough time deciding what you want to eat and believe me you will!Online Booking: NoRestaurant Details and Location:http://boney.net.au/
68 Little Collins Street, MelbourneTel No: 9662 1026

I heard that N2 Extreme Gelato had arrived in Melbourne and couldn’t wait to check it out! N2 Extreme Gelato – a science based ice creamery was started up ex-accountant Min Chai in Sydney. The basic idea was to use liquid nitrogen to produce smooth, creamy gelato/sorbet of intriguing flavours.

This funky ice-cream lab is located on the bustling Brunswick street and as you walk in you see the massive blackboard menu on the left hand side, with information about what the place is about on the wall to the right. Once you decide which flavour you want and order, you can then view the magic right before your eyes. Each tub is made fresh!

There is a benchtop which is set out lab style that houses rows of Kitchenaids and a large vat of liquid nitrogen. The staff have the whole scientist look going complete with goggles and laboratory gear. They then proceed to create gelato heaven and it is quite a spectacle to watch. People are lined up with their camera phones taking pictures and videos. You watch as the liquid nitrogen creates a cloudy haven.

The ingredients are fresh and real fruit is used and the full cream milk and fresh cream are sourced from local dairies. The major feature of course is the use of liquid nitrogen – the main reason being that liquid nitrogen freezes so fast that the ice crystal formation is minimised. This results in a much smoother consistency compared to if you produced it the conventional way. It also means that the gelato can be made to order and served at the perfect temperature of -6C. Freshness guaranteed. =)

There are many different wacky and enticing flavours to choose from with flavours changing every Thursday. Some flavours include SPAM & Mustard – yep you read that right it is SPAM infused gelato with Mustard, Black Salted Caramel, Butter Popcorn, Sour Cream Chocolate, Me So Happy (Miso Caramel & Peanuts with Milk Gelato), Creme Brulee and Mango Sorbet.

I decided to get the Crème Brulee flavour and N got the Mango Sorbet. Once you walk past the viewing area there is a sitting / chilling area out the back which is complete with Astro Turf Crate benches together with graffiti walls. The space is open and light filled and is a great place to eat gelato! The music playing is just as great.

The Crème Brulee gelato comes complete with a blow-torched layer of caramel on top – WOW! The result of this gelato was absolutely delicious – it didnt seem like a gelato at all but a real creme brulee dessert served at a restaurant. The gelato resembled silky smooth custard and the layer on top was crunchy, sugary and all around delicious. The result was that you don’t want to stop eating it. N’s Mango Sorbet was just as delicious – the mango flavour was intense, sweet and all round great! The serving size is quite generous as well and all for just $6.

N2 Extreme Gelato allows you to not only taste some of the best gelato going around but in intriguing flavours all whilst providing a bit of entertainment in the form of liquid nitrogen fun! Whats not to love in a place that combines a bit of science and delciousness?

Epocha which means ‘a new or distinctive era’ in a variety of European languages is a newly opened restaurant in Rathdowne Street, Carlton. It is located in the stunning heritage listed Victorian terrace which overlooks Carlton Gardens. And as owner Angie Giannakodakis, researched and discovered that it was commissioned by gentlewoman Hannah Mabel in 1884 – and the upstairs bar pays homage to her and is aptly called Hannah’s Bar.

Epocha is European inspired restaurant and bar brought to you by Angie Giannakodakis (former front-of-house manager The Press Club) together with business partner Guy Holder. The head chef is Mick Bolam who is the former head chef of Restaurant Sanctuary at Peppers in the Hunter Valley. The main focus of Epocha is around its main philosophy – sharing tasty and wholesome food. It is home style food that pays tribute to its European traditions with touches of Greek, English and French influences (such as the charcuterie and cheeses).

As you walk up the stairs to the terrace house entrance you know that you are about to expect something that you will be awe of – and you wont be disappointed. A elegant and rustic dining room welcomes you complete with wooden floors (that are creaky for authenticity), low hanging lights, dark wooden furniture with a colourful tiled table top, a huge old school style clock on the wall and homely olive green chairs. It really has a homely feel to it and you know you are in good hands as the service is impeccable, warm and welcoming – you just fit right in.

In addition to the main downstairs dining area, there is an upstairs area / function room with a balcony – this is Hannah’s Bar. You can come here for casual drinks as well as play games of backgammon.

We were seating in the downstairs dining area and the first thing that caught my idea was a wooden trolley which had a variety of cheeses as well as desserts on offer. What also caught my eye on the trolley was the wooden frame which housed honeycomb and honey. Such a great idea which once again makes it feel more homely. The menu is split into different sections such as snacks, small shares, large shares, accompaniments, dessert & cheese. There is also a sharing menu which is $68 per person where the Chef will pick what dishes your table gets. We decided to pick some dishes from each of the snacks, small shares, large shares and accompaniments. The waitress was helpful in letting us know if she thought we had ordered too many dishes, and assisted us in choosing our dishes as well.

Whilst we waited for our food we were given warm bread which comes in a knotted cloth bag which is something different. The bread (rye and caraway seed) was freshly made, soft and delicious. I got an oyster to start off with – fresh and tasty. We also got Mushroom Aranchini and Jamon, Fior Di Latte Croquettes to start off with. The Mushroom Aranchini was crumbed and crunchy on the outside and the filling on the inside was perfectly seasoned, and the mushrooms were moist and tasty. My friends did enjoy the Jamon Croquettes as well, and they were on the large side so that was an added bonus. We also got the Spiced Chickpea and Bread Crisps. The spiced chickpea was quite tasty and had a great balance of tanginess and spice. I loved the addition of the bread crisps – I enjoyed the crunchiness against the chickpea dip.

Some of the smaller share dishes that we selected were – Spring Asparagus with Slow Cooked Hens Egg, Tarragon and the Baby Carrots, Honey, Goat’s Curd, Sesame, Beetroot and Skate, Caper, Lemon, Parsley, Fava and lastly the Confit Duck Leg, Peas, Lettuce. The asparagus dish was a very different and interesting dish – the asparagus was simply sautéed and absorbed the flavours of the tarragon, the hens egg was perfectly cooked and once you cracked it open the yolk oozed out and served as an additional sauce for the asparagus. The flavour combination was a mash of flavours that worked.

The Beetroot and Honey dish was my favourite dish and to this day I talk about it. I LOVED IT. The honey together with the goats curd was a great mix and was delicious – add in the sweetness and softness of the beetroot and carrots and you truly have a memorable dish. Highly recommended.

Skate is a type of large marine fish and this dish came with capers, lemon and fava – which is a type of bean. The sauce was tangy and creamy all at the same time. The skate was cooked fantastically and was still moist and mild in flavour. You really did need the addition of the capers and the sauce to really make the dish and make them it did. Another really tasty dish.

Once we had finished our snacks and smaller share dishes, it time for the larger shares. First up we got the Bird – which consisted of the breast, wing, thigh and leg. Crispy and crackly on the outside, moist and simply seasoned on the inside. This dish was served with a swig of rosemary. The whole fish that we got was Flounder – this came with Fruit Rub, Dill, Lemon and Salsa Verde. The dish comes out to the table as a whole fish and then we get to watch our waitress de-bone the entire fish for us. It’s a great process to watch as they seem to glide through the process – I could never do it with such ease. The fish is buttery and cooked amazingly, the salsa verde and fruit rub give it a mix of tangy and sweetness – you could add lemon if you needed an additional tang. We did order another larger dish but it was never brought out – and we were actually alright with that anyway as we were all so full and still had dessert to go.

Dessert time meant that the trolley was wheeled over to us for us to decide – they all cost $12. We settled on getting one of each dessert – Crème brulee, Chocolate Gateau, Tiramasu and Lemon & Ricotta Cannoli. The Crème brulee was smooth, sweet and small with a delicious crackling on top. The Lemon & Ricotta Cannoli was crunchy and the pastry was delicious – the lemon filling was buttery, sharp and strong all at the same time. The tiramisu ( I couldn’t have this as it had lots of alcohol in it) was quite alcohol filled as my friends told me but delicious nonetheless. The Chocolate Gateau was a clear winner – from the brownie bass to the centre chocolate mousse filling and topped off with a ganache chocolate topping. It looked as rich as it sounds but was such a great way to finish a fantastic meal.

Epocha is a fantastic place that everyone should definitely check it out – be it for a casual drink upstairs or if its a meal at the dining room downstairs. The atmosphere is homely, welcoming and quaint and the service is one of the best that I have experienced in Melbourne. There is antique silverware, vintage cutlery and crockery, colorful table tops, wooden creaky floors all which add to its uniqueness. There is also an international wine selection and the staff are happy to assist in getting you the right selection. If there is one place that should be on your list of places to try out it should be EPOCHA.

Rating : 4.5 PandasPrice: $$$Menu – Dinner Menu – can be found at http://epocha.com.au/pdf/Epocha-Menu.pdf
On Sundays there is a four course menu available for a Family Sunday priced at $45 ppFullness: 100%Atmosphere / Ambience:Standout Dish: Baby Carrots, Honey, Goats Curd, Seasame, Beetroot (this is my new fave salad – IT’S THAT GOOD!!)Service: Fantastic and Attentive and Friendly. We asked our waitress quite a bit of questions and she answered all of them and if she didn’t know the answer, she found out. They are also very inviting and hospitable. All round great service!Online Booking: They are currently updating their website so it is best to call or email at eat@epocha.com.au Restaurant Details and Location:http://epocha.com.au/49 Rathdowne St, CarltonTel No: 9036 4949

Crème brûlée French toast with sliced banana, dulce de leche and marscapone

Fitzrovia is all about fine food and fresh local produce and it presents provincial-style Italian and French dishes in an artistic manner. Fitzrovia is an all day dining restaurant that comes to you from chefs Paul Jewson, his partner Gian Marco Pugnaloni and Liz Molroy. Paul and Gian Marco opened their first cafe – Outpost Cafe in South Yarra – in 2009 and was their first very successfully venture.

The name itself is not just a play on the location (Fitzroy Street) but comes from a bohemian and artistic hub in central London, and has brought a new and much needed type of foodie place to the St Kilda area. You are welcomed by huge tall glass doors and a naturally light filled entryway which boasts crates that are filled with fresh produce and to the right a long counter which has a coffee machine and a selection of cheeses, sandwiches and cakes. It has a modern yet European and homely feel to it – when you go up the stairs (just off the entryway) to more seating – there is a cosy little area reminiscent of a provincial dining area complete with a wood burning fireplace. You can just sit and chat here for hours on end with good friends.

The key factor that Fitzrovia prides itself on is the locally sourced produced. For example Port Phillip organic mussels, free-range eggs from South Gippsland, non-homogenised milk from Jonesy’s, St Ali single estate coffees and fresh herbs from a community allotment in Caulfield.

My friends arrived for brunch and were seated in the cosy upstairs dining area (where the fireplace was situated) – with wooden tables and bentwood chairs. There is massive gold framed vintage mirror together with a wooden bookshelf. We order coffees – which are fantastic and sourced from St Ali – How could you possibly go wrong – and are given the menus. There are also a selection of freshly squeezed juice mixes – called fusion juices – which are said to provide “maximum nutrition with minimal oxidization.” I order the Clean and Green – which consists of Kiwi, Lime, Cucumber, Granny Smith Apple and Pear – and my friend orders the Immunity Boosters – consisting of Strawberry, Orange and Pear. The juice is indeed not only clean and green, but refreshing and rejuvenating.

Fitzrovia serves all day breakfast till 3pm and its lunch menu kick starts at 12pm. The menu also has an Afternoon Delights section which is served from 3pm till dinner time and compromises of some of your smaller snack size dishes – such as chicken wings, spring rolls or Aranchini balls etc as well as larger main sized dishes such as steak sandwich, BLT or salad.

Breakfast dishes consist of the normal eggs (any way you like) together with additional sides, bircher muesli, toast with house toppings to the dishes with a twist – for example Crème Brulee french toast to Zucchini and halloumi fritters and dishes that have asparagus, home made quinoa. I ordered the Zucchini and Halloumi fritters and made a mental note to get the Crème Brulee French toast later to share with the girls as a “dessert.” D ordered the fritters as well and A ordered scrambled eggs.

The fritter dish came out and was plated up beautifully – comfort food but with class and style. I have never encountered this combo of zucchini and halloumi in a fritter arrangement before but it worked! The flavours meshed well together and the fritter itself was the right consistency and crunch. Together with the spiced cauliflower and green tomato relish this dish was a sure winner. The hazelnuts added for texture and nutty flavour. Definitely try this dish out! The dish is well sized and it took me a while to finish the whole thing – after all you wouldn’t want to waste such a tasty dish.

We did order the Crème Brulee French toast to share and boy am I glad we did. With a combination of bananas, crème brulee toast and dulce de leche you would think that this dish was overly sweet – however it wasn’t. The banana that was sandwiched in between the french toast helped to balance out the flavour as did the unsweetened marscapone. I could have done without the berry compote, but it did add a sour flour amongst the sweetness. For lovers of french toast, definitely try this out and I’m sure you will be coming back for more. One thing that I saw on the menu that I have to come back and try are the famous truffled polenta chips.

Fitzrovia is stylish and sleek with its modern decor and natural lighting and all at the same time welcoming and hospitable.

There aren’t many places that I can eat at steak at due to the Halal factor. So when I heard that at The Meat Wine and Co they used Halal meat I was excited to try it out. I went there in July for my Birthday with my family (who by the way love their meat dishes). I have previously been to The Meat and Wine Co and had seafood dish, which I thought was pretty good. The serving sizes are quite generous as well.

We ordered two different types of Steak, the Lamb Ribs and my sister (who isn’t a massive meat fan) ordered the Grilled Chicken. Additionally we ordered a Prawn and Beef skewer. When I think of a skewer – I think pieces of meat/seafood on a wooden stick of a normal size. The skewer from The Meat and Wine Co is MASSIVE. It comes out on a huge aluminium skewer that hangs above a big bowl of their Super Crunchy Chips.

The steaks were juicy and the in-house basting that they use was delicious. Their different types of mash – spinach mash and mushroom mash – isn’t the best mash out there, but the added veggie does taste pretty good and put together with the steak makes for a winning combination. With steak the key is cooking it to how the customer ordered and in our case – they were cooked to perfection. The Super Crunchy Chips were indeed super crunchy, which is just the way that I like them. The Mushroom Pie was a special menu they had on the day and I loved the pastry that encased the mushrooms. As for the mushroom filling – I thought there could have been a bit more flavour.

When it came around to dessert time – we couldn’t look past The Grand Finale which consisted of : A Chocolate and Pistachio Fondant with vanilla bean ice cream, Caramel and Chocolate Tart, Vanilla Creme Brulee and White Chocolate Pannacotta with Berry Coulis. For the price of $29 and getting 4 desserts, as a pose to paying $10-$15 per dessert – The Grand Finale was well worth it! The dessert came out on a impressively long platter with the 4 desserts across it (as you can see in the picture above) and after a very filling meal of meat, meat and more meat – the size of these individual desserts were perfect. You don’t expect a restaurant that specialises in Steak to have desserts that are fantastic – but this is where The Meat and Wine Co impresses even more. I think you can judge a good dessert restaurant by its Brulee and this Brulee was really really good, as was the Pannacotta!

Overall, I would definitely be coming back here for more Steak and Meat, as well as for the yummy desserts! It is a little on the pricey side, however once you get your meals I am sure you will be impressed. The service we had was great as well and the staff were attentive and answered all my parents questions in a friendly and kind manner.